Good news! You don't have to give up bread even if you're on keto and don't eat carbs. There are so many delicious low carb breads you can make that tastes amazing. This one is based on almond flour and eggs with nuts and seeds, and it's gluten free. Imagine a slice of this one with melting butter and loads of cheese...
Macros per slice: 170 calories, 0,5g net carbs, 15g fat, 7g protein.
INGREDIENTS: 14 slices
2 cups + 2 tbsp (5 dl) almond flour
1 tsp baking powder
1/2 tsp salt
2 tbsp pumpkin seeds
1 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp coconut flakes
2 tbsp chopped pecans
1.Set oven on 300°F/150°C
2.Mix the dry ingredients in a bowl
3.Mix the eggs with an electrical mixer in a separate bowl until they become white and fluffy. I do exactly 12 minutes. This is the most important step because the fluffier the eggs the more fluffy and moist the bread gets. So make sure the eggs form little peaks when you remove the mixer.
4.Fold in the dry ingredients in the eggs. Very important to fold and not mix because you want to keep as much air as possible in the eggs.
5.Pour the mix in a bread pan covered in a baking sheet and top with some mixed seeds and fresh basil. Bake for 35 minutes.
6.Let it cool a bit before you slice it otherwise it breaks easily.
Written by Camilla Henriksen